1 00:00:00,440 --> 00:00:11,080 Speaker 1: Hi. My name is Annie Reyes and I'm Lauren Volga 2 00:00:11,160 --> 00:00:15,040 Speaker 1: Bum and this is food stuff. Yes, welcome today. We're 3 00:00:15,080 --> 00:00:17,919 Speaker 1: talking about a topic that I've been campaigning to talk 4 00:00:17,960 --> 00:00:22,680 Speaker 1: about for over a year now. The one of the 5 00:00:22,760 --> 00:00:25,360 Speaker 1: very first food meetings, food stuff related meetings that we had, 6 00:00:25,440 --> 00:00:27,640 Speaker 1: Annie was like, this is something that we absolutely need 7 00:00:27,680 --> 00:00:32,159 Speaker 1: to do and that topic is Oh my gosh, we 8 00:00:32,200 --> 00:00:34,720 Speaker 1: did At the same time. That was awesome. A lot 9 00:00:34,720 --> 00:00:38,000 Speaker 1: of people are probably hearing that they clicked on the 10 00:00:38,000 --> 00:00:40,800 Speaker 1: episode title wondering why in the world let someone want 11 00:00:40,840 --> 00:00:43,520 Speaker 1: to talk about cauliflower, especially for an entire like half 12 00:00:43,520 --> 00:00:47,880 Speaker 1: hour to an hour. But cauliflower, Okay, I think I 13 00:00:47,880 --> 00:00:50,400 Speaker 1: think the reason that you wanted to cover cauliflower was 14 00:00:50,479 --> 00:00:53,360 Speaker 1: because of the substitutions that you can use with it 15 00:00:53,400 --> 00:00:58,440 Speaker 1: in recipes. It's extremely versatile, it can do so much stuff. Also, 16 00:00:58,560 --> 00:01:00,640 Speaker 1: as it turns out, and I had no idea about 17 00:01:00,640 --> 00:01:02,480 Speaker 1: this until we started getting into this research, but as 18 00:01:02,520 --> 00:01:07,199 Speaker 1: it turns out, scientifically speaking, the plant is just great, Yes, 19 00:01:08,080 --> 00:01:12,679 Speaker 1: super fascinating. Can't wait to get into that. Uh. Despite 20 00:01:12,680 --> 00:01:15,920 Speaker 1: what Mark Twain said about a cauliflower being nothing but 21 00:01:15,959 --> 00:01:20,360 Speaker 1: a cabbage with a college education, yes, Basically, he was 22 00:01:20,440 --> 00:01:23,720 Speaker 1: insulting the price point of cauliflower, which I guess is fair. 23 00:01:23,720 --> 00:01:27,680 Speaker 1: They're expensive. They are really expensive, less expensive these days 24 00:01:27,680 --> 00:01:30,039 Speaker 1: than they used to be. But um, okay, alright, so 25 00:01:30,040 --> 00:01:33,640 Speaker 1: so let's let's cover the basics here. What's what's a cauliflower? Well, 26 00:01:33,720 --> 00:01:36,919 Speaker 1: the actual word is a combination of two Latin words, 27 00:01:37,280 --> 00:01:41,960 Speaker 1: call us, meaning cabbage, and florists, which means flower. So 28 00:01:41,959 --> 00:01:44,679 Speaker 1: it's a cabbage flower and so I note this is 29 00:01:44,720 --> 00:01:49,720 Speaker 1: actually a very cute um term of endearment and French Yeah, 30 00:01:50,320 --> 00:01:57,240 Speaker 1: my little cabbage, teach you anyway. Uh. Scientifically speaking, it's 31 00:01:57,240 --> 00:02:00,920 Speaker 1: a member of the brassica ole sp ease in the 32 00:02:00,960 --> 00:02:05,520 Speaker 1: genus Brassica and the family Brassica sia. I hope that's correct, 33 00:02:06,000 --> 00:02:10,520 Speaker 1: related to stuff like kale, broccoli, cabbage, Brussels sprouts. It's 34 00:02:10,560 --> 00:02:13,799 Speaker 1: an annual or biennial plant, and it's so similar to 35 00:02:13,840 --> 00:02:18,720 Speaker 1: broccoli that they share the same botanical variety designation of botritis, 36 00:02:19,080 --> 00:02:21,760 Speaker 1: a Greek word meaning cluster of grapes. Cluster. I guess 37 00:02:21,760 --> 00:02:23,359 Speaker 1: it does look a little bit like like a cluster 38 00:02:23,400 --> 00:02:25,280 Speaker 1: of grapes the head of a Yeah, I think in 39 00:02:25,320 --> 00:02:29,000 Speaker 1: the way it grows, I can see that. Um, so 40 00:02:29,200 --> 00:02:31,160 Speaker 1: it's got it's got these two distinct parts. If you 41 00:02:31,200 --> 00:02:33,640 Speaker 1: have ever seen a cauliflower, I'm assuming that most people 42 00:02:33,639 --> 00:02:36,320 Speaker 1: out there have, Yes. I mean, if you haven't, you 43 00:02:36,400 --> 00:02:39,160 Speaker 1: probably at least seen broccoli. And they do look very, 44 00:02:39,240 --> 00:02:43,960 Speaker 1: very similar. It looks like a like a vamped broccoli. Yes. 45 00:02:44,480 --> 00:02:48,960 Speaker 1: Every time I bring up cauliflower with my boyfriend, he 46 00:02:49,320 --> 00:02:53,200 Speaker 1: always brings up the parks and quote where the two 47 00:02:53,200 --> 00:02:55,360 Speaker 1: people are at the farmer's market and they're looking at 48 00:02:55,400 --> 00:02:58,160 Speaker 1: the broccoli and one of them says, it's a tree, 49 00:02:58,240 --> 00:03:00,480 Speaker 1: can we eat it? And the other one picks up 50 00:03:00,520 --> 00:03:04,200 Speaker 1: the cauliflower and says, oh, this one's dead. It looks 51 00:03:04,200 --> 00:03:10,640 Speaker 1: like it's been exanguinated anyway. The point of that being, 52 00:03:11,120 --> 00:03:13,280 Speaker 1: you have a general idea of what cauliflower looks like, 53 00:03:13,280 --> 00:03:15,359 Speaker 1: we're going to guess yes, and and so it's got 54 00:03:15,400 --> 00:03:18,960 Speaker 1: that that that head, the white curd it's called disturbing 55 00:03:19,040 --> 00:03:23,560 Speaker 1: late to me personally. Um. And then the the sprout, yes, 56 00:03:23,680 --> 00:03:27,200 Speaker 1: the stock or the stem, all that green stuff at 57 00:03:27,200 --> 00:03:29,720 Speaker 1: the bottom that you usually cut off, but it is edible. 58 00:03:29,800 --> 00:03:32,440 Speaker 1: Most people like me just throw it away and just 59 00:03:32,480 --> 00:03:36,280 Speaker 1: eat the curd. Part um and in immature cauliflower. The 60 00:03:36,360 --> 00:03:39,640 Speaker 1: curd ranges from six to eight inches in diameter or 61 00:03:39,680 --> 00:03:42,880 Speaker 1: about fifteen to twenty cimeter um. And of course there 62 00:03:42,960 --> 00:03:47,120 Speaker 1: there are also non exanguinated looking heads of cauliflower out there. 63 00:03:47,160 --> 00:03:49,800 Speaker 1: Some of them have different colors. That's actually through selective breeding, 64 00:03:49,840 --> 00:03:52,200 Speaker 1: not through genetic engineering. Yeah, which was a surprise to 65 00:03:52,240 --> 00:03:55,160 Speaker 1: me because especially the purple one looks like that could 66 00:03:55,160 --> 00:03:58,600 Speaker 1: not occur in nature, but it does, it does. Yeah, 67 00:03:58,640 --> 00:04:00,640 Speaker 1: I think that didn't They like five to that one 68 00:04:00,840 --> 00:04:04,320 Speaker 1: in in Denmark in a farm. Yeah, yeah, that's that 69 00:04:04,400 --> 00:04:06,000 Speaker 1: was the one that they were just like, oh, look 70 00:04:06,040 --> 00:04:10,720 Speaker 1: at hi, there's a strange purple plants. Oh, it's a cauliflower. 71 00:04:11,120 --> 00:04:15,480 Speaker 1: The most common color of cauliflower is white, and this 72 00:04:15,520 --> 00:04:19,840 Speaker 1: includes varieties like snowball, snow cloud cloud. There's green most 73 00:04:19,839 --> 00:04:22,480 Speaker 1: people would think of brocco flower. There are some differing 74 00:04:22,520 --> 00:04:27,599 Speaker 1: opinions on whether or not broccoi flower is broccoli or cauliflower. 75 00:04:28,400 --> 00:04:33,040 Speaker 1: Again very closely related broccoli, cauliflower, and green. Variety also 76 00:04:33,440 --> 00:04:37,960 Speaker 1: includes the lovely named Green Goddess. And then there's orange, 77 00:04:38,160 --> 00:04:41,920 Speaker 1: which has more vitamin A than other varieties thanks to 78 00:04:41,960 --> 00:04:45,480 Speaker 1: a naturally occurring mutant in a field In Canada, some 79 00:04:45,520 --> 00:04:48,680 Speaker 1: orange varieties include cheddar, and so that's it. I love it, 80 00:04:48,760 --> 00:04:51,839 Speaker 1: I love it. Cheddar is a popular topping for cauliflower. 81 00:04:52,080 --> 00:04:56,600 Speaker 1: And that also the name of a cauliflower. It's very poetic. 82 00:04:56,839 --> 00:04:59,840 Speaker 1: And then and and then yes, yes, we've got we've 83 00:04:59,839 --> 00:05:03,880 Speaker 1: got a purple one um, which is caused the color 84 00:05:03,960 --> 00:05:06,320 Speaker 1: in it. It's caused by the same pigment, the same 85 00:05:06,360 --> 00:05:09,839 Speaker 1: antioxidant pigments specifically that comes in red cabbage and also 86 00:05:09,920 --> 00:05:13,760 Speaker 1: red wine. I didn't look at the pronunciation for that one, 87 00:05:14,520 --> 00:05:20,279 Speaker 1: I would say, and the cyanins. Oh yeah, no, that's 88 00:05:20,279 --> 00:05:23,600 Speaker 1: that's totally anti sionons. Yes, and and yeah, it definitely 89 00:05:23,720 --> 00:05:26,719 Speaker 1: was a just a mutant hanging out in Denmark in 90 00:05:26,800 --> 00:05:34,200 Speaker 1: the late nineteen eighties. Uh purple cauliflower. Yeah, let's couldn't 91 00:05:34,240 --> 00:05:41,320 Speaker 1: join the X men, but became because it's a vegetable. Okay, 92 00:05:41,400 --> 00:05:45,160 Speaker 1: fair point. But but a couple of the uh like 93 00:05:45,240 --> 00:05:48,279 Speaker 1: kind of brand names for these are graffiti and purple 94 00:05:48,360 --> 00:05:50,840 Speaker 1: of Sicily, as someone who's been wanting to talk about 95 00:05:50,839 --> 00:05:54,520 Speaker 1: cauliflower loves cauliflower, I've only tried white and green. I've 96 00:05:54,560 --> 00:05:59,720 Speaker 1: never had orange of purple. Yeah, yeah, we did this 97 00:05:59,800 --> 00:06:01,360 Speaker 1: call for a taste test, except for the part where 98 00:06:01,360 --> 00:06:03,479 Speaker 1: I can't really eat cauliflower because it makes me terribly sick, 99 00:06:03,560 --> 00:06:06,200 Speaker 1: and that makes me terribly sad. And I also love 100 00:06:06,240 --> 00:06:08,600 Speaker 1: how every episode we've done so far has called for 101 00:06:08,640 --> 00:06:12,120 Speaker 1: a taste test. This is a life I can get 102 00:06:12,160 --> 00:06:14,560 Speaker 1: up board. Why do you think we pitched the show? 103 00:06:16,040 --> 00:06:19,760 Speaker 1: Cauliflower is in season during fall and winter, it grows 104 00:06:19,800 --> 00:06:21,600 Speaker 1: better in winter months, and it's only got a couple 105 00:06:21,800 --> 00:06:25,720 Speaker 1: couple of months worth of gestation. Growing gestation is not 106 00:06:25,760 --> 00:06:28,440 Speaker 1: the correct word for that. That makes it sound terrifuning. 107 00:06:31,240 --> 00:06:34,719 Speaker 1: And it's a very popular vegetable. Yeah. Um. According to 108 00:06:35,279 --> 00:06:39,120 Speaker 1: data from the Food and Agriculture Organization of the United Nations, 109 00:06:39,839 --> 00:06:45,600 Speaker 1: in the largest producers of cauliflower and broccoli, they're grouped together. Uh, 110 00:06:46,160 --> 00:06:50,520 Speaker 1: we're China with nine point to eight million tons, followed 111 00:06:50,520 --> 00:06:53,720 Speaker 1: by India with eight point five seven million tons, and 112 00:06:53,760 --> 00:06:56,800 Speaker 1: then there's a sure drop off with the US one 113 00:06:56,839 --> 00:07:01,000 Speaker 1: point to two million tons. Altogether twenty four point one 114 00:07:01,000 --> 00:07:07,479 Speaker 1: seven five million tons reproduced. But that's pretty different than 115 00:07:08,040 --> 00:07:12,480 Speaker 1: the history of cauliflower would lead you to believe. It's 116 00:07:12,960 --> 00:07:18,000 Speaker 1: pretty new to the scene. Actually, certainly, certainly in the 117 00:07:18,120 --> 00:07:21,360 Speaker 1: in the Western in in the United States, and other 118 00:07:21,480 --> 00:07:27,440 Speaker 1: parts of like Western Europe. Yes, and part of this, um, 119 00:07:27,600 --> 00:07:31,600 Speaker 1: could be due to confusion with It's hard when you're 120 00:07:31,600 --> 00:07:35,200 Speaker 1: reading historical text to differentiate between the uses of the 121 00:07:35,240 --> 00:07:40,040 Speaker 1: word cabbage because it used to refer to or it 122 00:07:40,080 --> 00:07:44,200 Speaker 1: could refer to several different vegetables. Yeah. History has not 123 00:07:44,240 --> 00:07:47,240 Speaker 1: been kind to us in in terms of specifying that 124 00:07:47,320 --> 00:07:49,360 Speaker 1: kind of thing all the time. Okay, so let's look 125 00:07:49,360 --> 00:07:51,200 Speaker 1: at the history. Let's look at what we were able 126 00:07:51,240 --> 00:07:56,440 Speaker 1: to find out about clean. Yes, the origins of cauliflowers 127 00:07:56,520 --> 00:08:02,720 Speaker 1: parent plant are most likely rooted in the Mediterranean and 128 00:08:02,840 --> 00:08:06,720 Speaker 1: Asia minor Turkey and Egypt in particular. And according to 129 00:08:07,040 --> 00:08:10,480 Speaker 1: the Cambridge World History of Food Volume one, cauliflower was 130 00:08:10,520 --> 00:08:14,360 Speaker 1: cultivated over two thousand five years ago, either in Italy 131 00:08:15,120 --> 00:08:20,800 Speaker 1: or on the island of Cyprus. Are both? But sure sure, um, 132 00:08:20,840 --> 00:08:23,320 Speaker 1: And it's written history goes back quite a long way 133 00:08:23,360 --> 00:08:31,440 Speaker 1: as well. Yes, Pliny the Elder, he he wrote a 134 00:08:31,440 --> 00:08:34,200 Speaker 1: lot about food. Keep discovering. I feel like we're going 135 00:08:34,240 --> 00:08:38,319 Speaker 1: to mention him about every episode. Yes, he had a 136 00:08:38,360 --> 00:08:43,200 Speaker 1: first century book natural history. Uh, and it includes a 137 00:08:43,320 --> 00:08:46,679 Speaker 1: description of what is generally accepted as the first written 138 00:08:46,720 --> 00:08:50,480 Speaker 1: mentioned of cauliflower, which he called sima see y m 139 00:08:50,520 --> 00:08:54,640 Speaker 1: a M. He also seemed to like the taste, writing quote, 140 00:08:55,040 --> 00:08:59,079 Speaker 1: of all the varieties of cabbage, the most pleasant tasted sima. 141 00:08:59,679 --> 00:09:01,640 Speaker 1: I don't know why I always read codes that way, 142 00:09:02,120 --> 00:09:06,360 Speaker 1: but I have to work on that. I apologize. That's 143 00:09:06,400 --> 00:09:10,360 Speaker 1: that's fine. It's it's deliberate. You're yeah, you're you're you're 144 00:09:10,559 --> 00:09:13,640 Speaker 1: separating it, separating it from your normal voice. Let's yeah, 145 00:09:13,760 --> 00:09:17,640 Speaker 1: that's kind way to put it, Lauren, thank you any time. 146 00:09:18,880 --> 00:09:23,720 Speaker 1: Um Uh plenty was not the only ancient smart person 147 00:09:23,880 --> 00:09:26,760 Speaker 1: who was writing about cauliflower. Um A couple of really 148 00:09:26,760 --> 00:09:30,040 Speaker 1: prominent Arabic scientists working in the twelve and thirteen centuries 149 00:09:30,320 --> 00:09:33,560 Speaker 1: also included it in their works. Um U. In the 150 00:09:33,559 --> 00:09:36,160 Speaker 1: twelfth century, you've got even Lam, who was a botanist 151 00:09:36,280 --> 00:09:38,680 Speaker 1: living in Seville, Spain, which was a center of Muslim 152 00:09:38,720 --> 00:09:41,640 Speaker 1: culture at the time. Um wrote a book on agriculture 153 00:09:41,960 --> 00:09:44,760 Speaker 1: which is largely considered to be one of the most 154 00:09:44,840 --> 00:09:48,199 Speaker 1: important and scientific and thorough works on the subject of 155 00:09:48,760 --> 00:09:51,360 Speaker 1: the era. It was translated at the time into French 156 00:09:51,400 --> 00:09:56,040 Speaker 1: and Spanish and used well into the nineteenth century. Because 157 00:09:56,080 --> 00:09:58,559 Speaker 1: it was just real good. That's pretty impressive. He was 158 00:09:58,600 --> 00:10:00,600 Speaker 1: the first writer that we know of to a clear 159 00:10:00,679 --> 00:10:04,400 Speaker 1: distinction between heading and sprouting forms of broccoli, which is 160 00:10:04,520 --> 00:10:06,480 Speaker 1: a scientific thing that will get into a little bit 161 00:10:06,559 --> 00:10:09,320 Speaker 1: later on. Um and and his book included a full 162 00:10:09,760 --> 00:10:13,160 Speaker 1: chapter on cauliflower, like a huge amount. He called it 163 00:10:13,280 --> 00:10:17,400 Speaker 1: flowering syrian or musule, cabbage or corn a bit, which 164 00:10:17,559 --> 00:10:21,800 Speaker 1: is still the Arabic word for cauliflower. I love that. Yes, 165 00:10:22,880 --> 00:10:24,959 Speaker 1: cauliflower has a lot of fun names for it. It 166 00:10:25,120 --> 00:10:29,240 Speaker 1: does that all of the Czar words that we looked 167 00:10:29,320 --> 00:10:32,240 Speaker 1: up before coming into the studio. Um So. Then in 168 00:10:32,320 --> 00:10:36,040 Speaker 1: the thirteenth century, um Uh even al Batar was another 169 00:10:36,080 --> 00:10:39,800 Speaker 1: botanist living in Seville, and his writing is equally lauded 170 00:10:39,800 --> 00:10:42,640 Speaker 1: as as throw and scientific, and was even more translated 171 00:10:42,640 --> 00:10:45,200 Speaker 1: over the next few hundred years. And it's specifically focused 172 00:10:45,240 --> 00:10:48,440 Speaker 1: on foods and plant based medicines. Um his key work, 173 00:10:48,520 --> 00:10:51,000 Speaker 1: which in translation is called the Comprehensive Book of Foods 174 00:10:51,040 --> 00:10:54,400 Speaker 1: and Simple Remedies, also mentioned cauliflower. Now, I wish I 175 00:10:54,480 --> 00:10:58,120 Speaker 1: had looked up what simple remedy he was saying cauliflower 176 00:10:58,280 --> 00:11:02,760 Speaker 1: might I think? I think the cauliflower was more on 177 00:11:02,840 --> 00:11:06,360 Speaker 1: the food ended less on the remedy end from what 178 00:11:06,440 --> 00:11:08,600 Speaker 1: I understand, but but it was. It was a whole 179 00:11:08,600 --> 00:11:10,319 Speaker 1: bunch of It was a whole book full of like 180 00:11:10,480 --> 00:11:13,120 Speaker 1: stuff that you could do with plants um, from the 181 00:11:13,160 --> 00:11:15,480 Speaker 1: medicine end to the just eating them for good times. 182 00:11:15,559 --> 00:11:19,120 Speaker 1: And and and I think, yeah, the cauliflower was recommended 183 00:11:19,160 --> 00:11:23,520 Speaker 1: as a tasty, tasty thing. Well, it is a tasty 184 00:11:23,559 --> 00:11:27,400 Speaker 1: tasty thing. And that brings us to if we follow 185 00:11:27,480 --> 00:11:32,800 Speaker 1: our little scavenger hunt um. Cauliflower made its way to 186 00:11:33,000 --> 00:11:35,920 Speaker 1: France from Genoa sometimes in the sixteenth century, and we 187 00:11:36,040 --> 00:11:40,079 Speaker 1: know this mostly through mentions and cookbooks, French cookbooks. So 188 00:11:40,520 --> 00:11:45,960 Speaker 1: French textbook author and soil scientist Olivier de Seris mentions 189 00:11:46,000 --> 00:11:51,439 Speaker 1: cauliflower in his book They Lagriculture. Oh my goodness, with 190 00:11:51,720 --> 00:11:55,440 Speaker 1: this quote cali ferriori, as the Italians call it, which 191 00:11:55,480 --> 00:11:58,760 Speaker 1: are still rather bare in France, they hold an honorable 192 00:11:58,800 --> 00:12:02,000 Speaker 1: place in the garden because of their delicacy. Another French writer, 193 00:12:02,240 --> 00:12:06,840 Speaker 1: pomp wrote in quote, it comes to us in Paris 194 00:12:06,920 --> 00:12:09,480 Speaker 1: by way of Marseilles, from the Isle of Cyprus, which 195 00:12:09,520 --> 00:12:11,520 Speaker 1: is the only place I know of where its seeds. 196 00:12:11,840 --> 00:12:16,439 Speaker 1: And then in sixteen fifty ones. The Cuisinier Francois, a 197 00:12:16,520 --> 00:12:20,120 Speaker 1: French cookbook by Francois Pierre la Verne, which was the 198 00:12:20,200 --> 00:12:23,600 Speaker 1: best seller of its day, featured a use for cauliflower 199 00:12:23,800 --> 00:12:28,000 Speaker 1: or schue fleur in his chapter on sauces. And speaking 200 00:12:28,040 --> 00:12:32,440 Speaker 1: of sauces, cauliflower rose in popularity peeking during the reign 201 00:12:32,600 --> 00:12:37,240 Speaker 1: of Louis the and the cauliflower of this era was 202 00:12:37,320 --> 00:12:40,760 Speaker 1: primarily cultivated in Brittany, France, but they used a lot 203 00:12:40,840 --> 00:12:46,280 Speaker 1: of it in um really rich, fatty sauces. Yeah, the 204 00:12:46,360 --> 00:12:49,000 Speaker 1: descriptions of these, I'm like, I absolutely want to eat 205 00:12:49,040 --> 00:12:55,199 Speaker 1: this right now. It's I'm intrigued by it. Uh, we'll 206 00:12:55,320 --> 00:12:58,080 Speaker 1: take a listen. So there is a cookbook from Menan 207 00:12:59,080 --> 00:13:00,959 Speaker 1: and he's one of the most well known food writers 208 00:13:01,040 --> 00:13:03,360 Speaker 1: of the eighteenth century, but we don't actually know his 209 00:13:03,480 --> 00:13:08,439 Speaker 1: real name. That was the pseudonym. Uh. He suggested serving 210 00:13:08,480 --> 00:13:12,680 Speaker 1: cauliflower in a heavy sauce made with ham, veal and cream, 211 00:13:13,800 --> 00:13:17,000 Speaker 1: or in a stew of fog ra, sweetbreads and mushrooms, 212 00:13:17,080 --> 00:13:21,719 Speaker 1: which sounds very fancy. Indeed, I would I seriously like 213 00:13:21,880 --> 00:13:25,079 Speaker 1: we need to make this, like like I know, it's 214 00:13:25,080 --> 00:13:28,160 Speaker 1: like a healthy substitute for like gluten products, but like, man, 215 00:13:28,280 --> 00:13:31,920 Speaker 1: I want to put some and sweetbreads and mushrooms in 216 00:13:31,960 --> 00:13:34,040 Speaker 1: a pan with cauliflower and then put all of that 217 00:13:34,120 --> 00:13:36,640 Speaker 1: in my face. I love the idea of just the 218 00:13:36,800 --> 00:13:43,040 Speaker 1: French aristocracy taking this incredibly healthy, healthy vegetable. Yes, and 219 00:13:43,679 --> 00:13:49,079 Speaker 1: it was a delicacy, this cauliflower, just slathering it with 220 00:13:49,360 --> 00:13:56,079 Speaker 1: frog raw fog was the vilvita of their time. So 221 00:13:56,240 --> 00:14:01,360 Speaker 1: it was a food product, very cheap. It depends on 222 00:14:01,400 --> 00:14:03,839 Speaker 1: your definition of cheap. I'm sure that compared to other 223 00:14:03,920 --> 00:14:05,439 Speaker 1: things that they were eating at the time, it was 224 00:14:05,480 --> 00:14:10,400 Speaker 1: relatively okay. Yeah, probably, I bet they didn't really have 225 00:14:10,520 --> 00:14:14,000 Speaker 1: to pay for it. I'm not sure actually how that works. Yeah, Oh, 226 00:14:14,080 --> 00:14:17,000 Speaker 1: we should look into that sometime exactly what was going 227 00:14:17,040 --> 00:14:19,640 Speaker 1: on with the eating habits of the who was paying 228 00:14:20,080 --> 00:14:24,360 Speaker 1: for the frog raw? That's what I want to know, 229 00:14:24,640 --> 00:14:27,560 Speaker 1: the people, the people being terribly overtaxed. I'm pretty sure 230 00:14:27,760 --> 00:14:33,120 Speaker 1: they answered the question what is sad investigative episode? Yeah, 231 00:14:33,480 --> 00:14:35,400 Speaker 1: I think a lot of our ideas are really depressing. 232 00:14:35,920 --> 00:14:38,080 Speaker 1: Like we have like a little little star marks next 233 00:14:38,120 --> 00:14:41,720 Speaker 1: to some of them that are like this is gonna sock. Yeah, 234 00:14:43,080 --> 00:14:44,480 Speaker 1: but if we've got one of those coming up. It's 235 00:14:44,480 --> 00:14:47,000 Speaker 1: about sugar nutrition. Yeah, I look for it, guys. But 236 00:14:47,120 --> 00:14:54,200 Speaker 1: cauling flowers actually not that depressing. Um, it's probably one 237 00:14:54,200 --> 00:14:57,520 Speaker 1: of the best reviews cauliflowers ever got. Ye, not that depressing. 238 00:14:57,560 --> 00:15:01,800 Speaker 1: That that depressing. Around the same time cauliflower was entering France, 239 00:15:02,280 --> 00:15:08,480 Speaker 1: it was entering England. Um. It appeared on a list 240 00:15:08,560 --> 00:15:12,480 Speaker 1: of eighteen coal warts, which I believe is the word 241 00:15:12,560 --> 00:15:16,480 Speaker 1: for cabbage at the time. I'll get more into that 242 00:15:16,560 --> 00:15:20,800 Speaker 1: in a second, as Collie Floory in s three and 243 00:15:20,880 --> 00:15:23,720 Speaker 1: it was sold in London markets as the Cypress coal 244 00:15:23,760 --> 00:15:27,520 Speaker 1: Wart as early as fifties six, So that name pretty 245 00:15:27,600 --> 00:15:30,320 Speaker 1: much tells us it probably was introduced to them by Italy. 246 00:15:31,160 --> 00:15:34,960 Speaker 1: And that thing I talked about earlier at the beginning 247 00:15:34,960 --> 00:15:38,680 Speaker 1: of this history segment about the trouble differentiating between cabbage 248 00:15:38,760 --> 00:15:44,880 Speaker 1: types and historical text, Well, in Elizabethan English, the whole 249 00:15:44,920 --> 00:15:48,480 Speaker 1: head of a cabbage plant um was called a cabbage, 250 00:15:48,880 --> 00:15:51,480 Speaker 1: and then the entire plant with the stem was called 251 00:15:51,480 --> 00:15:55,520 Speaker 1: a coal wart. And this was applied to all types 252 00:15:55,560 --> 00:15:58,840 Speaker 1: of cabbage, which included cauliflower. I love coal wart. This 253 00:15:59,000 --> 00:16:03,400 Speaker 1: is another fun name that cauliflower gets to enjoy. And 254 00:16:03,560 --> 00:16:07,080 Speaker 1: would also be a lovely term of endearment. I'm like cold, 255 00:16:07,400 --> 00:16:13,480 Speaker 1: little cold wart, I do like it. Um from from there. 256 00:16:13,640 --> 00:16:16,400 Speaker 1: We're actually not really sure when exactly cauliflower made it 257 00:16:16,480 --> 00:16:19,440 Speaker 1: over to North America. Some research suggests that it was 258 00:16:19,560 --> 00:16:22,360 Speaker 1: being grown in Haiti as early as fifteen sixty five, 259 00:16:22,560 --> 00:16:25,520 Speaker 1: having come over with the slave trade at that point. Um. 260 00:16:25,840 --> 00:16:28,040 Speaker 1: Certainly by the late seventeen hundreds that was showing up 261 00:16:28,040 --> 00:16:31,080 Speaker 1: in American cookbooks, and several varieties can be found in 262 00:16:31,120 --> 00:16:34,160 Speaker 1: seed catalogs from the eighteen sixties. But the commercial industry 263 00:16:34,200 --> 00:16:36,240 Speaker 1: really kicked off in the US in the late teens 264 00:16:36,360 --> 00:16:41,400 Speaker 1: and or early twenties, um, which it seems like such 265 00:16:41,440 --> 00:16:43,640 Speaker 1: a long time from from how popular it had been 266 00:16:43,720 --> 00:16:47,240 Speaker 1: for so long in Italy. I know, I was very 267 00:16:47,360 --> 00:16:53,760 Speaker 1: surprised to learn that that it wasn't until that Americans 268 00:16:53,840 --> 00:16:57,840 Speaker 1: were eating cauliflower. That's like like widely. Yeah, it was 269 00:16:57,920 --> 00:17:01,040 Speaker 1: definitely Italian immigrants to California, you though, who grew the 270 00:17:01,200 --> 00:17:04,560 Speaker 1: first commercial broccoli in the US. And it was around 271 00:17:04,600 --> 00:17:09,119 Speaker 1: the same time that cauliflowers started taking off. So so 272 00:17:10,280 --> 00:17:12,560 Speaker 1: like total personal conjecture, but like I'm assuming that it 273 00:17:12,640 --> 00:17:16,800 Speaker 1: was just Italy's fault as well. In general, blame Italy. 274 00:17:17,160 --> 00:17:23,240 Speaker 1: Got it for delicious things. Blame Italy. Yes. One of 275 00:17:23,359 --> 00:17:27,440 Speaker 1: the reasons for cauliflowers late entry into the American commercial 276 00:17:27,520 --> 00:17:30,400 Speaker 1: market could be due to the assumption that cauliflower would 277 00:17:30,440 --> 00:17:33,240 Speaker 1: be as easy to grow in the US as its 278 00:17:33,320 --> 00:17:37,080 Speaker 1: relative cabbage, which turned out not to be true at all. Um. 279 00:17:37,800 --> 00:17:40,760 Speaker 1: Because of this, many farmers we'd cauliflower as difficult to grow, 280 00:17:41,280 --> 00:17:43,520 Speaker 1: not gonna waste my time with it. But in reality, 281 00:17:43,640 --> 00:17:46,960 Speaker 1: it's just better suited to certain areas of the United States, 282 00:17:47,440 --> 00:17:50,440 Speaker 1: like California, where the weather conditions better allowed for for 283 00:17:50,520 --> 00:17:52,919 Speaker 1: the sweet spot of growing cauliflower, which is like sixty 284 00:17:52,960 --> 00:17:55,920 Speaker 1: five to sixty eight degrees fahrenheight eight k a eighteen 285 00:17:56,040 --> 00:18:00,119 Speaker 1: to twenty degrees celsius um, which is real specific and 286 00:18:00,240 --> 00:18:04,440 Speaker 1: like definitely a California thing. Like not that doesn't repeat 287 00:18:04,600 --> 00:18:07,159 Speaker 1: throughout many areas in the United States, so I can 288 00:18:07,200 --> 00:18:10,119 Speaker 1: see where people were having problems with it. Um, it 289 00:18:10,240 --> 00:18:14,720 Speaker 1: is still the top grower of cauliflower in the US. Really, well, 290 00:18:14,840 --> 00:18:22,400 Speaker 1: congratulations California, You're finally making it good for you. Keep 291 00:18:22,480 --> 00:18:26,560 Speaker 1: on keeping on. I did read several growing guides for 292 00:18:26,640 --> 00:18:31,119 Speaker 1: cauliflower that were published specifically for United States farmers, and 293 00:18:31,440 --> 00:18:35,160 Speaker 1: it did sound very complicated, like they were having trouble 294 00:18:35,240 --> 00:18:39,120 Speaker 1: figuring it out. One of these was written by H. M. Stringfellow, 295 00:18:39,560 --> 00:18:45,560 Speaker 1: Where is just a great Babe? He wrote in is 296 00:18:45,640 --> 00:18:50,159 Speaker 1: the new horticulture quote, there is no vegetable the cultivation 297 00:18:50,240 --> 00:18:54,520 Speaker 1: of which is more generally neglected than that of the 298 00:18:55,119 --> 00:18:58,359 Speaker 1: hold cauliflower. Oh, I should have been able to guess 299 00:18:58,400 --> 00:19:06,400 Speaker 1: that I'm talking about a good um lvita soon yes, 300 00:19:06,880 --> 00:19:09,600 Speaker 1: continued quote. This is not because it is not considered 301 00:19:09,600 --> 00:19:12,040 Speaker 1: a valuable addition to any garden, but from a mistaken 302 00:19:12,119 --> 00:19:16,720 Speaker 1: notion that it is very difficult vegetable, vegetable vegetable to 303 00:19:16,840 --> 00:19:19,000 Speaker 1: raise for those that did raise it, due to their 304 00:19:19,040 --> 00:19:23,359 Speaker 1: relative lack of competition, cauliflower wasn't as subject to price 305 00:19:23,440 --> 00:19:27,040 Speaker 1: fluctuations and other vegetables, and the author of a manual 306 00:19:27,040 --> 00:19:30,840 Speaker 1: of vegetable plants, Isaac F. Killing, has a great name. 307 00:19:31,600 --> 00:19:35,680 Speaker 1: So many good names. Uh. There has undoubtedly been more 308 00:19:35,840 --> 00:19:38,840 Speaker 1: money made by the cultivation of the cauliflower per acre 309 00:19:39,200 --> 00:19:42,880 Speaker 1: than by any other vegetable yet discovered. So it's expensive, 310 00:19:42,920 --> 00:19:49,920 Speaker 1: then it's expensive. Now, Yeah, some thing's never change of course, also, um, 311 00:19:50,560 --> 00:19:54,359 Speaker 1: cauliflower is grown in India. Yes, the British brought cauliflower 312 00:19:54,480 --> 00:19:59,080 Speaker 1: over to Indiano and the seeds were planted during May July, 313 00:19:59,359 --> 00:20:03,080 Speaker 1: which were the growing months in England. But as I'm 314 00:20:03,160 --> 00:20:05,840 Speaker 1: sure you can guess, the climate was much hotter in 315 00:20:05,920 --> 00:20:10,040 Speaker 1: India during this time period and in general, and this 316 00:20:10,160 --> 00:20:13,159 Speaker 1: eventually resulted in the creation of strains that were more 317 00:20:13,280 --> 00:20:16,919 Speaker 1: heat resistant, and they flowered at or above twenty degrees 318 00:20:16,960 --> 00:20:21,040 Speaker 1: celsius sixty eight degrees fahrenheit as opposed to below that 319 00:20:21,119 --> 00:20:26,200 Speaker 1: temperature for European varieties than they also matured more quickly. Yeah, 320 00:20:27,280 --> 00:20:31,159 Speaker 1: and uh in India they still enjoyed cauliflower and a 321 00:20:31,240 --> 00:20:33,840 Speaker 1: lot of their dishes. Yeah, yeah, A lou Golby is 322 00:20:33,920 --> 00:20:35,399 Speaker 1: one that one that I think. I think that's the 323 00:20:35,440 --> 00:20:39,040 Speaker 1: one with cauliflower and potatoes. Yeah, spicy stuff. Yeah, delicious. 324 00:20:39,560 --> 00:20:44,280 Speaker 1: So that's a brief in a nutshell look at the 325 00:20:44,440 --> 00:20:49,160 Speaker 1: history of cauliflower, and we return from a short word 326 00:20:49,200 --> 00:20:52,320 Speaker 1: from our sponsor. We'll look into what cauliflowers up two now, 327 00:20:52,960 --> 00:20:59,080 Speaker 1: so stick around and we're back. So let's take a 328 00:20:59,119 --> 00:21:04,200 Speaker 1: look at modern day what's going on with cauliflower, right, now. Uh. Well. Um. 329 00:21:05,600 --> 00:21:09,679 Speaker 1: Interestingly enough, if you if you just type cauliflower culture 330 00:21:09,760 --> 00:21:12,960 Speaker 1: into Google, you get a rather surprising first result. It 331 00:21:13,119 --> 00:21:19,800 Speaker 1: is a store selling gear for jiu jitsu. I would 332 00:21:19,880 --> 00:21:23,680 Speaker 1: I would live. I love marketing, man. I want to 333 00:21:23,720 --> 00:21:25,760 Speaker 1: know what was going on with that one? Um. But 334 00:21:27,119 --> 00:21:30,560 Speaker 1: but beyond that one, um uh, we found out about 335 00:21:30,640 --> 00:21:33,680 Speaker 1: an annual cauliflower festival that happens up in New York. 336 00:21:34,480 --> 00:21:37,800 Speaker 1: U uh. In Margaretville, New York. They have an annual 337 00:21:38,160 --> 00:21:42,159 Speaker 1: you just said that cauliflower Festival celebrating farming, cooking, and 338 00:21:42,320 --> 00:21:45,840 Speaker 1: culture in the past, present, and future of the Catskill Mountains. 339 00:21:46,200 --> 00:21:49,000 Speaker 1: That is a quote from their website. Uh And according 340 00:21:49,040 --> 00:21:51,520 Speaker 1: to their mission statement, why the heck do we do this? 341 00:21:53,040 --> 00:21:55,600 Speaker 1: The history of cauliflower and the mini dairy farmers who 342 00:21:55,720 --> 00:21:58,600 Speaker 1: benefited from this cash crop to supplement their income is 343 00:21:58,680 --> 00:22:01,080 Speaker 1: celebrated at this annual will event. I was going to 344 00:22:01,200 --> 00:22:03,560 Speaker 1: try to pitch that we should go to this festival, 345 00:22:04,160 --> 00:22:08,280 Speaker 1: but it is in September. Unfortunately. It sounds like it's 346 00:22:08,480 --> 00:22:11,560 Speaker 1: pretty similar to any small town festival. But they do 347 00:22:11,680 --> 00:22:15,240 Speaker 1: have a tractor parade, which I have not really heard of, 348 00:22:15,359 --> 00:22:18,159 Speaker 1: but I totally believe is a thing, and they have 349 00:22:18,320 --> 00:22:22,040 Speaker 1: all the qualifier you could ever want to buy unless 350 00:22:22,119 --> 00:22:24,560 Speaker 1: you want a literal ton of it. It is a 351 00:22:24,600 --> 00:22:29,679 Speaker 1: small town, okay, like half Ton maybe, yeah, I mean maybe. 352 00:22:31,280 --> 00:22:33,480 Speaker 1: I guess when we were looking into getting some special 353 00:22:33,520 --> 00:22:35,560 Speaker 1: cauliflower in it was it was like, well, you can 354 00:22:35,640 --> 00:22:39,239 Speaker 1: either buy like like fifteen heads or nothing. Yeah, that's right, 355 00:22:39,320 --> 00:22:44,960 Speaker 1: I forgot about um. Cauliflower was first cultivated in Margaretville, 356 00:22:45,040 --> 00:22:51,240 Speaker 1: New York in by William F. Van van Schoten, and 357 00:22:51,400 --> 00:22:56,240 Speaker 1: it thrived for the during its heyday. Caulifier prices for 358 00:22:56,440 --> 00:23:00,919 Speaker 1: front page news in their newspapers. That's amazing. Yeah, I mean, 359 00:23:00,960 --> 00:23:02,920 Speaker 1: I mean, if it makes sense, it's you know, your 360 00:23:02,960 --> 00:23:06,080 Speaker 1: farming community. It totally makes sense. Yeah. I very much 361 00:23:06,200 --> 00:23:09,520 Speaker 1: enjoyed the image in my head of headline cauliflower three 362 00:23:09,720 --> 00:23:15,920 Speaker 1: sixty two ahead, just three exclamation points. I'm I'm glad 363 00:23:16,000 --> 00:23:18,240 Speaker 1: that that was that That was the most news newsworthy 364 00:23:18,280 --> 00:23:20,840 Speaker 1: thing going on a new community, like, especially by the 365 00:23:20,920 --> 00:23:28,040 Speaker 1: standards of news these days, those were simpler holiflower based time. 366 00:23:31,040 --> 00:23:34,040 Speaker 1: Another thing I found when I was looking up random 367 00:23:34,359 --> 00:23:40,040 Speaker 1: cauliflower culture things was the story of Bernard Wisille's, a 368 00:23:40,119 --> 00:23:44,920 Speaker 1: three star chef and the subject of Rudolph chim Minsky's 369 00:23:46,200 --> 00:23:51,320 Speaker 1: The Perfectionist Life and Death and Hope Quisine. Um. And 370 00:23:51,480 --> 00:23:56,080 Speaker 1: he Bernard Bernard, the subject of the book. He committed 371 00:23:56,119 --> 00:24:00,840 Speaker 1: suicide when he couldn't uplift cauliflower into what he believed 372 00:24:00,840 --> 00:24:07,760 Speaker 1: would have been a truly stellar side dish by criminalizing it. Which, 373 00:24:07,960 --> 00:24:12,480 Speaker 1: which which is so sad on so many levels. Yeah, 374 00:24:12,680 --> 00:24:15,240 Speaker 1: and it points to a larger conversation will probably have 375 00:24:15,320 --> 00:24:19,560 Speaker 1: in a future episode about perfectionism in cooking and the 376 00:24:19,680 --> 00:24:23,280 Speaker 1: pressures put on chefs to be a destination and keep 377 00:24:23,359 --> 00:24:26,399 Speaker 1: their stars Michelin stars. Yeah. Um yeah, this this just 378 00:24:26,480 --> 00:24:28,879 Speaker 1: happened back in two thousand three, and it's certainly not 379 00:24:29,080 --> 00:24:31,280 Speaker 1: the only time that that a chef of that level 380 00:24:31,560 --> 00:24:34,920 Speaker 1: and notoriety has been our famousness. Notoriety has a little 381 00:24:34,920 --> 00:24:37,560 Speaker 1: bit of a negative connotation. Um but but but it's not. 382 00:24:37,600 --> 00:24:39,480 Speaker 1: It's not the only chef who has been driven to 383 00:24:39,560 --> 00:24:42,240 Speaker 1: that kind of extreme measure. UM. So yeah, I hopefully 384 00:24:42,359 --> 00:24:46,479 Speaker 1: will do a not entirely depressing episode about it sometime 385 00:24:46,640 --> 00:24:50,560 Speaker 1: sometime in the future. Um. On a lighter note, though, Yes, 386 00:24:51,320 --> 00:24:54,040 Speaker 1: that's science stuff we were talking about earlier. Let's talk 387 00:24:54,080 --> 00:25:00,760 Speaker 1: about that. Yeah, cauliflower has this this this amazing mathematical 388 00:25:00,880 --> 00:25:03,200 Speaker 1: thing going on with it. Um it's it's one of 389 00:25:03,240 --> 00:25:06,200 Speaker 1: the plants that grows in fractal shapes. Fractals, of course, 390 00:25:06,200 --> 00:25:09,639 Speaker 1: are sets of data that contain repeating patterns at every 391 00:25:09,800 --> 00:25:13,720 Speaker 1: scale and and visually, this means that that complex shapes 392 00:25:13,840 --> 00:25:17,159 Speaker 1: look pretty much the same at a wide range of scales, 393 00:25:17,200 --> 00:25:19,680 Speaker 1: like like a small piece of the shape looks pretty 394 00:25:19,680 --> 00:25:23,479 Speaker 1: similar to the whole structure. Um. In math, fractals can 395 00:25:23,520 --> 00:25:26,320 Speaker 1: be infinite, but of course in nature they're limited to 396 00:25:26,359 --> 00:25:30,120 Speaker 1: a few repeats of the pattern because vegetables are not infinite. 397 00:25:32,160 --> 00:25:36,320 Speaker 1: Modeling natural fractals is a subject of interest to some mathematicians, 398 00:25:36,520 --> 00:25:39,080 Speaker 1: and a group of researchers out of Korea published a 399 00:25:39,160 --> 00:25:42,600 Speaker 1: paper about Cauliflowers fractal structure in two thousand and five. 400 00:25:43,200 --> 00:25:46,119 Speaker 1: They they looked into it and they found that a 401 00:25:46,160 --> 00:25:49,879 Speaker 1: Cauliflowers fractal dimension is about two point eight, which is 402 00:25:49,880 --> 00:25:52,439 Speaker 1: a specific thing that that means that this fractal pattern 403 00:25:52,760 --> 00:25:56,440 Speaker 1: that cauliflower grows in is a two dimensional surface that 404 00:25:56,600 --> 00:26:00,720 Speaker 1: fills space almost like a three dimensional volume, which is 405 00:26:00,840 --> 00:26:03,760 Speaker 1: interesting because it gives us an idea of exactly ash 406 00:26:03,800 --> 00:26:07,879 Speaker 1: how complex the mathematics behind this natural growth of this 407 00:26:08,080 --> 00:26:11,280 Speaker 1: thing is. The researchers at the time were unable to 408 00:26:11,440 --> 00:26:15,040 Speaker 1: determine the exact mathematical formula for how this structure propagates 409 00:26:15,160 --> 00:26:17,600 Speaker 1: but UM, but further research done out of France and 410 00:26:17,680 --> 00:26:21,280 Speaker 1: Spain and Belgium that was published in fully described cauliflower 411 00:26:21,359 --> 00:26:24,399 Speaker 1: and cauliflower like patterns of fractal growth. They came to 412 00:26:24,440 --> 00:26:28,720 Speaker 1: their conclusion by UM by using chemical vapor deposition to 413 00:26:29,080 --> 00:26:32,920 Speaker 1: to create these thin, complex films of chemicals laid out 414 00:26:33,280 --> 00:26:37,800 Speaker 1: in cauliflower type patterns. UM. Chemical vapor deposition is sort 415 00:26:37,800 --> 00:26:42,320 Speaker 1: of like like microscopic three D printing UM based on 416 00:26:42,440 --> 00:26:45,080 Speaker 1: chemistry rather than like like literal laying down of like 417 00:26:45,240 --> 00:26:48,679 Speaker 1: inc kind of kind of things. And so they they 418 00:26:48,720 --> 00:26:50,840 Speaker 1: did this, they carefully measured everything that was going on 419 00:26:51,240 --> 00:26:55,000 Speaker 1: with these resulting films, and then they checked those measurements 420 00:26:55,200 --> 00:26:59,320 Speaker 1: of those films back against actual cauliflower, and the math 421 00:26:59,440 --> 00:27:03,400 Speaker 1: all fit. And this is real cool because A A math, 422 00:27:03,520 --> 00:27:07,840 Speaker 1: but but b b U. Cauliflower like fractal patterns occur 423 00:27:08,400 --> 00:27:10,800 Speaker 1: in lots of places in nature and can also be 424 00:27:11,000 --> 00:27:13,920 Speaker 1: used to describe other complex systems like like weather and 425 00:27:14,000 --> 00:27:17,080 Speaker 1: even human behavior like like stock markets and stuff like that. Um, 426 00:27:17,560 --> 00:27:21,560 Speaker 1: chaos theory. If if you read Jurassic Park, then then 427 00:27:21,640 --> 00:27:24,760 Speaker 1: you might have thought I was thinking. Yeah, um, so 428 00:27:25,160 --> 00:27:28,120 Speaker 1: knowing this can can help us figure out when dinosaurs 429 00:27:28,119 --> 00:27:30,200 Speaker 1: are going to break loose and we cavoc and also 430 00:27:30,640 --> 00:27:33,800 Speaker 1: identify and manipulate patterns that are that are happening in 431 00:27:34,040 --> 00:27:37,119 Speaker 1: biology and physics and anything else that has a big 432 00:27:37,160 --> 00:27:41,439 Speaker 1: weird data set, which in these are modern Internet times 433 00:27:41,600 --> 00:27:49,159 Speaker 1: is like everything. Yes, so cauliflower is the key understanding everything. Yeah. Uh. 434 00:27:49,359 --> 00:27:53,359 Speaker 1: The picture example used to demonstrate fractals and cauliflower is 435 00:27:53,440 --> 00:27:58,879 Speaker 1: almost always a picture of a Romanesco cauliflower. But some 436 00:27:58,960 --> 00:28:01,840 Speaker 1: people say it's procti um because it's green, but it's 437 00:28:01,880 --> 00:28:07,880 Speaker 1: really a cauliflower. Yes, I mean, but probably there's there's 438 00:28:08,240 --> 00:28:12,840 Speaker 1: botanist thirding it's cauliflower and we are the authority on this, 439 00:28:13,119 --> 00:28:16,600 Speaker 1: dack nabbitt um. They're really if you've never seen one 440 00:28:16,640 --> 00:28:19,960 Speaker 1: in Manhattan before I researched this, they're really kind of 441 00:28:20,080 --> 00:28:27,560 Speaker 1: mesmerizing green variants of cauliflower that have like offshoots like spikes. Yeah, 442 00:28:28,160 --> 00:28:30,320 Speaker 1: go go google this if you If y'all never have 443 00:28:30,560 --> 00:28:33,200 Speaker 1: seen one either before. This is what we were looking 444 00:28:33,240 --> 00:28:35,000 Speaker 1: at earlier when we were saying we were going to 445 00:28:35,040 --> 00:28:38,360 Speaker 1: buy cauliflower by the tun because apparent I wanted to 446 00:28:38,440 --> 00:28:40,600 Speaker 1: see one and I couldn't find one anywhere, So we 447 00:28:41,080 --> 00:28:43,800 Speaker 1: went online and for and for only a hundred and 448 00:28:43,880 --> 00:28:47,280 Speaker 1: fifty bucks, we could have gotten twenty four twenty four 449 00:28:47,400 --> 00:28:50,720 Speaker 1: romano cauliflower. Um. They're reported to be crunchier and less 450 00:28:50,800 --> 00:28:54,400 Speaker 1: bland than regular cauliflower, and to have a slightly nutty taste. Um. 451 00:28:54,840 --> 00:28:58,680 Speaker 1: Supposedly in German they're called paramide and bloom and coal. 452 00:29:00,040 --> 00:29:03,800 Speaker 1: I really impressed right now. Um, my last name's Vogel 453 00:29:03,840 --> 00:29:07,400 Speaker 1: down like well that word is I would say almost 454 00:29:07,800 --> 00:29:12,840 Speaker 1: let although although I couldn't find a pronunciation guide in German, 455 00:29:13,240 --> 00:29:15,160 Speaker 1: all I could find was like blogs saying that that's 456 00:29:15,200 --> 00:29:17,000 Speaker 1: what they're called in German. So it might this might 457 00:29:17,040 --> 00:29:19,840 Speaker 1: be an apocryphal Internet story. I'm not sure, y'all. Um. 458 00:29:20,000 --> 00:29:23,880 Speaker 1: I sincerely hope it's true. Yeah, me too. And this 459 00:29:25,400 --> 00:29:29,520 Speaker 1: fractal dimension thing, it's one of the ways qualiflowers is 460 00:29:29,560 --> 00:29:34,040 Speaker 1: different than other plants in the coal family because it 461 00:29:34,360 --> 00:29:39,400 Speaker 1: doesn't typically produce flowers. Instead, it generates replicas of itself 462 00:29:39,480 --> 00:29:43,000 Speaker 1: in a spiral pattern, and each new meristem are shoot 463 00:29:43,080 --> 00:29:46,400 Speaker 1: or growth intern can produce more all the way out 464 00:29:46,400 --> 00:29:50,560 Speaker 1: to the tenth order, giving cauliflower. Um it's tightly packed 465 00:29:50,720 --> 00:29:55,320 Speaker 1: geometric shape. Lord and I are again both making hand 466 00:29:55,360 --> 00:29:58,440 Speaker 1: gestures as I explained this. I love it. It's very important. 467 00:29:58,520 --> 00:30:00,760 Speaker 1: It holds so much for the audio is it does 468 00:30:01,000 --> 00:30:04,760 Speaker 1: it helps us? Some scientists wanted to find out precisely 469 00:30:04,880 --> 00:30:08,640 Speaker 1: why that was, and in a couple of mutant genes 470 00:30:08,760 --> 00:30:12,040 Speaker 1: that generated cauliflower like heads were discovered in a laboratory 471 00:30:12,120 --> 00:30:17,840 Speaker 1: plant named Arabidopsis. Yes, yes, I think so, okay, the 472 00:30:17,920 --> 00:30:21,360 Speaker 1: cauliflower we eat has this same mutant gene and what 473 00:30:21,520 --> 00:30:26,160 Speaker 1: those mutant genes do is create copies of themselves indefinitely. Yes. 474 00:30:26,320 --> 00:30:29,440 Speaker 1: One of the genes, by the way, is scientifically named 475 00:30:30,040 --> 00:30:35,800 Speaker 1: cauliflower appropriate yeah, abbreviation c A L. So if you're 476 00:30:35,800 --> 00:30:40,200 Speaker 1: thinking to yourself, hmmm, well that's interesting, but so what 477 00:30:41,720 --> 00:30:46,000 Speaker 1: These results have broader implications for how we could design food, 478 00:30:46,200 --> 00:30:51,600 Speaker 1: including new vegetables, instead of waiting for genetic mutations, instead 479 00:30:51,640 --> 00:30:55,200 Speaker 1: of waiting for the purple cauliflower to suddenly appear in 480 00:30:55,360 --> 00:30:59,520 Speaker 1: the field in Denmark. Another thing I found in the 481 00:30:59,640 --> 00:31:05,960 Speaker 1: same vane is cloning cauliflower. Oh right, yeah, um, a 482 00:31:06,040 --> 00:31:10,000 Speaker 1: lot of university students do this in class. I watched 483 00:31:10,440 --> 00:31:14,920 Speaker 1: a little demonstration. It was super interesting. It's an exercise 484 00:31:15,640 --> 00:31:21,280 Speaker 1: used to demonstrate to a potency and micro propagation, which 485 00:31:21,440 --> 00:31:25,280 Speaker 1: is the regeneration of a whole plant from small pieces 486 00:31:25,400 --> 00:31:30,040 Speaker 1: of that plant. Um. And since cauliflower is mostly made 487 00:31:30,120 --> 00:31:33,480 Speaker 1: up of actively dividing cells, it was a logical choice 488 00:31:34,200 --> 00:31:36,840 Speaker 1: to use sure to do this, so that the students 489 00:31:36,920 --> 00:31:39,520 Speaker 1: would cut off a tiny, tiny, tiny little piece of 490 00:31:39,560 --> 00:31:43,640 Speaker 1: the floor it and then they'd put it in Ah well, 491 00:31:43,640 --> 00:31:45,320 Speaker 1: they just in fact it, make sure there's nothing going 492 00:31:45,400 --> 00:31:46,760 Speaker 1: to mess with it, and they put it in a 493 00:31:46,800 --> 00:31:50,360 Speaker 1: growth medium, and then they'd wait for the cauliflower to 494 00:31:50,480 --> 00:31:53,680 Speaker 1: clone itself and eventually they'd wind up with basically another 495 00:31:53,800 --> 00:31:58,520 Speaker 1: head of cauliflower. Yeah. It was really cool um, And 496 00:31:58,600 --> 00:32:03,880 Speaker 1: that obviously could be used for or many many applications. Yeah. 497 00:32:04,120 --> 00:32:06,239 Speaker 1: Also good to know. Um, if you if you've got 498 00:32:06,280 --> 00:32:10,080 Speaker 1: some growth medium at home, yeah, you could be growing 499 00:32:10,160 --> 00:32:15,040 Speaker 1: your own cauliflower no time. Um. But of course, not 500 00:32:15,200 --> 00:32:18,400 Speaker 1: all of us were introduced to cauliflower in a lab setting. No. 501 00:32:18,920 --> 00:32:21,720 Speaker 1: And one of the first things I wanted to know 502 00:32:21,840 --> 00:32:25,880 Speaker 1: when I started researching this was why in the world 503 00:32:27,480 --> 00:32:31,480 Speaker 1: is cauliflower associated with fil Vita, Because my personal introduction 504 00:32:31,520 --> 00:32:34,080 Speaker 1: to cauliflower, and the only way I had it until 505 00:32:34,120 --> 00:32:39,120 Speaker 1: I got into college, was like soggy overcoak cauliflower covered 506 00:32:39,880 --> 00:32:45,520 Speaker 1: in Velvita cheese. So I want to know in the 507 00:32:45,600 --> 00:32:49,120 Speaker 1: world that became a thing, um, And I think the 508 00:32:49,160 --> 00:32:52,040 Speaker 1: answer is mark marketing. Yeah, it turns out to be 509 00:32:52,160 --> 00:32:54,480 Speaker 1: much more of a story about vel Vita and how 510 00:32:55,040 --> 00:32:58,960 Speaker 1: they were able to quite successfully, and I will say 511 00:32:59,000 --> 00:33:03,000 Speaker 1: it pressively market themselves as a health food that kids 512 00:33:03,040 --> 00:33:05,520 Speaker 1: would love and it will get them to eat their 513 00:33:05,600 --> 00:33:10,000 Speaker 1: vegetables no matter how gross, including cauliflower. Yeah. Yeah, just 514 00:33:10,520 --> 00:33:17,760 Speaker 1: whole uh A pasteurized cheese food products like Velveta are 515 00:33:17,920 --> 00:33:22,400 Speaker 1: fascinating and we should absolutely do things about that. Um. 516 00:33:22,680 --> 00:33:24,920 Speaker 1: But but yeah, Velvita is a company. Is is really 517 00:33:26,200 --> 00:33:30,520 Speaker 1: whole health food? Yeah, I'm I'm just sticking on that. Um. 518 00:33:30,720 --> 00:33:34,200 Speaker 1: Although although American recipes for cauliflower dating all the way 519 00:33:34,240 --> 00:33:37,560 Speaker 1: back to the eighteen twenties do recommend serving the stuff 520 00:33:37,880 --> 00:33:41,760 Speaker 1: with with like like caramelized parmesan on top or or 521 00:33:41,840 --> 00:33:45,160 Speaker 1: even for for using cauliflower as a substitute for macaroni 522 00:33:45,320 --> 00:33:50,040 Speaker 1: and macaroni and cheese. So so smothering cauliflower and cheese 523 00:33:50,160 --> 00:33:55,400 Speaker 1: is not a new idea. I think covering foods and 524 00:33:55,560 --> 00:34:01,080 Speaker 1: cheese that maybe you aren't super psyched to eat, or 525 00:34:01,160 --> 00:34:03,800 Speaker 1: just or that you are super psyched to eat, it improves. 526 00:34:04,360 --> 00:34:09,960 Speaker 1: It improves things generally. Is so it's easy to see why, 527 00:34:10,760 --> 00:34:16,600 Speaker 1: and cheese to cauliflower was a thing. But cauliflower is 528 00:34:16,640 --> 00:34:19,080 Speaker 1: broken free from this, from being just the food you 529 00:34:19,160 --> 00:34:22,600 Speaker 1: eat slattered with cheese product and is having a bit 530 00:34:22,680 --> 00:34:28,080 Speaker 1: of a moment. H l u K. The magazine named 531 00:34:28,120 --> 00:34:31,759 Speaker 1: it the Hipster food of the Year in in an 532 00:34:31,880 --> 00:34:39,360 Speaker 1: article titled Cauliflower is cool period. Yes really, And similarly 533 00:34:40,640 --> 00:34:44,560 Speaker 1: article from the Washington Post read cauliflower is so hot 534 00:34:44,719 --> 00:34:47,000 Speaker 1: right now you may not be able to afford it 535 00:34:47,600 --> 00:34:51,320 Speaker 1: or find it, and it described how drops in temperature 536 00:34:51,400 --> 00:34:55,400 Speaker 1: lead to cauliflower shortage just as it became the vegetable, 537 00:34:55,800 --> 00:34:57,960 Speaker 1: and it caused the price to eyes in some areas 538 00:34:58,000 --> 00:35:04,200 Speaker 1: to about eight dollars one head. Hey that's that's more 539 00:35:04,280 --> 00:35:07,759 Speaker 1: than I mean. See above, Like it makes me really sick, 540 00:35:07,840 --> 00:35:11,600 Speaker 1: But I so I definitely wouldn't. But but still that's 541 00:35:11,719 --> 00:35:17,239 Speaker 1: that's the price point was lower the illness. Now in 542 00:35:17,680 --> 00:35:20,719 Speaker 1: the case, in the case of one of these cauliflower shortages, 543 00:35:21,040 --> 00:35:24,120 Speaker 1: you can of course grow your own cauliflower or attempt to, 544 00:35:24,600 --> 00:35:27,200 Speaker 1: and we'll have more on that right after this message 545 00:35:32,320 --> 00:35:36,600 Speaker 1: and we're back. Thank you sponsor. Okay, so you want 546 00:35:36,640 --> 00:35:40,800 Speaker 1: to grow your own cauliflower? Do you do you? This 547 00:35:40,920 --> 00:35:44,040 Speaker 1: is a question you should ask yourself because while it's 548 00:35:44,080 --> 00:35:46,839 Speaker 1: not as difficult as Farmer's thought when it was first 549 00:35:46,960 --> 00:35:50,640 Speaker 1: brought to the United States, it's not easy. It's not 550 00:35:50,800 --> 00:35:54,800 Speaker 1: the easiest vegetable in the patch. Something I wrote and 551 00:35:54,960 --> 00:35:59,200 Speaker 1: was very proud of myself. I would say, if it's 552 00:35:59,239 --> 00:36:02,440 Speaker 1: something you could undertake, if you have a bit of 553 00:36:03,000 --> 00:36:05,600 Speaker 1: practice growing vegetables under your belt, it's maybe like a 554 00:36:05,640 --> 00:36:09,000 Speaker 1: mid level mid level. Yeah, I wouldn't start with cauliflower. 555 00:36:09,040 --> 00:36:12,200 Speaker 1: If you're like me, I kill all the poor plants 556 00:36:12,239 --> 00:36:13,920 Speaker 1: and I care that it might not be for you. 557 00:36:14,120 --> 00:36:17,000 Speaker 1: But if if you've got some experience, God, give it 558 00:36:17,080 --> 00:36:20,440 Speaker 1: a shot. If you're at all interested. Yeah, are our 559 00:36:20,600 --> 00:36:23,200 Speaker 1: very own website how stuff works dot com has some 560 00:36:23,440 --> 00:36:28,680 Speaker 1: advice for us. It does, according to those site you 561 00:36:28,719 --> 00:36:31,800 Speaker 1: should start your season doors about four to six weeks 562 00:36:31,920 --> 00:36:35,080 Speaker 1: before you plan on moving them into an outdoor garden. 563 00:36:36,239 --> 00:36:37,880 Speaker 1: So I guess this is assuming you're going to do 564 00:36:37,920 --> 00:36:42,880 Speaker 1: a transplant. Yes, I mean, I mean also yeah, it's 565 00:36:42,960 --> 00:36:46,480 Speaker 1: it's generally good to start seeds indoors rather than outdoors. Yes, 566 00:36:46,600 --> 00:36:50,920 Speaker 1: it's easier. Um. And if you're going for a spring crop, 567 00:36:51,400 --> 00:36:53,640 Speaker 1: you should figure out the average date of the last 568 00:36:53,640 --> 00:36:56,799 Speaker 1: frost and plant your transplants for four to six weeks 569 00:36:56,880 --> 00:37:00,160 Speaker 1: before that. Uh. And they'll take about two months to 570 00:37:00,320 --> 00:37:04,319 Speaker 1: mature to protect the white cauliflower, which is, like I said, 571 00:37:04,400 --> 00:37:08,319 Speaker 1: the most common probably what you'll be growing from discoloration. 572 00:37:08,360 --> 00:37:10,160 Speaker 1: You can tie the leaves of the top of the 573 00:37:10,239 --> 00:37:13,080 Speaker 1: flower when it's about the size of an egg over it, 574 00:37:13,200 --> 00:37:17,200 Speaker 1: but I think most modern varieties do this naturally. Yeah, 575 00:37:17,280 --> 00:37:21,960 Speaker 1: the self self blanche. It's called blanching. Yes, um. And 576 00:37:22,360 --> 00:37:25,760 Speaker 1: cauliflower needs a lot of water. It should be planted 577 00:37:25,960 --> 00:37:28,960 Speaker 1: deeply to keep it from getting too top heavy. And 578 00:37:29,120 --> 00:37:37,160 Speaker 1: it like space. That sounds a lot like me. Any 579 00:37:37,200 --> 00:37:43,360 Speaker 1: rees plant her deeply, give me some space. Start me 580 00:37:43,440 --> 00:37:45,719 Speaker 1: in the spring or the fall. I like cold weather. 581 00:37:47,040 --> 00:37:50,240 Speaker 1: That's true, this is all true. I found my vegetable 582 00:37:50,280 --> 00:37:58,400 Speaker 1: spirit animal spirit vegetable spirit vegetable animal doesn't make sense anyway. 583 00:37:58,680 --> 00:38:01,799 Speaker 1: Good luck to all your adventurous green thumbs out there. 584 00:38:01,960 --> 00:38:05,520 Speaker 1: But whether you are choosing to grow your own cauliflower 585 00:38:05,760 --> 00:38:09,200 Speaker 1: or just buying them at the store for whatever price 586 00:38:09,320 --> 00:38:11,799 Speaker 1: the store is giving you for it that day, uh, 587 00:38:12,280 --> 00:38:15,200 Speaker 1: let's let's talk about cooking with cauliflower. Yeah, let's talk 588 00:38:15,239 --> 00:38:19,319 Speaker 1: about it. Um. So first, when you buy it, uh, 589 00:38:19,680 --> 00:38:22,920 Speaker 1: if if you store it properly, loosely wrapped in plastic, 590 00:38:23,239 --> 00:38:26,400 Speaker 1: not the cellophane wrapp it probably came in because that 591 00:38:26,480 --> 00:38:29,440 Speaker 1: promotes mold. Um. Yeah, so you should wrap it in 592 00:38:29,520 --> 00:38:34,040 Speaker 1: your own plastic and put it in your crisper drawer, unwashed, uncut, 593 00:38:34,520 --> 00:38:37,200 Speaker 1: and it should be able to keep for about two 594 00:38:37,320 --> 00:38:41,600 Speaker 1: to five days. Yeah, so plane ahead. Yeah. Um. Eating 595 00:38:41,640 --> 00:38:44,200 Speaker 1: it Uh, raw or steamed will give you the most 596 00:38:44,320 --> 00:38:46,520 Speaker 1: nutrients out of the thing. Yes, if you boil it, 597 00:38:46,640 --> 00:38:49,520 Speaker 1: you can lose up to fifty of the nutrients after 598 00:38:49,680 --> 00:38:52,839 Speaker 1: ten minutes, which is quite a bit, even if you're 599 00:38:52,840 --> 00:38:57,680 Speaker 1: putting neutrients back in via velvita. Yeah, that healthy, healthy velvita. Yeah. 600 00:38:58,400 --> 00:39:03,840 Speaker 1: Cauliflower often receives the criticism that it's boring, our bland, 601 00:39:04,000 --> 00:39:08,920 Speaker 1: our smelly, and it's cooked, but it's a great flavor 602 00:39:08,960 --> 00:39:11,560 Speaker 1: absorber and has a pretty similar mouth field of starches. 603 00:39:12,440 --> 00:39:16,799 Speaker 1: So my argument is, perhaps if you feel this way 604 00:39:16,840 --> 00:39:19,400 Speaker 1: about a food, you have not found the way to 605 00:39:19,680 --> 00:39:21,480 Speaker 1: cook it in a way that you will enjoy it 606 00:39:22,400 --> 00:39:25,960 Speaker 1: um or the way that the vegetable that best serves 607 00:39:26,000 --> 00:39:30,840 Speaker 1: the vegetable. Absolutely not to say I'm sure it's perfectly 608 00:39:30,920 --> 00:39:35,200 Speaker 1: reasonable not to like something, I guess, but don't give up. 609 00:39:35,400 --> 00:39:37,759 Speaker 1: Like if you've only had bad cauliflower but you've only 610 00:39:37,840 --> 00:39:41,759 Speaker 1: had it like, yeah, then you haven't really had it. Yeah, 611 00:39:42,120 --> 00:39:45,320 Speaker 1: try it, give it another shot. Some of the stranger, 612 00:39:46,280 --> 00:39:49,520 Speaker 1: lesser known uses I found for cauliflower when I was 613 00:39:49,560 --> 00:39:54,160 Speaker 1: looking this up included cauliflier cupcakes and caulifier ice cream. 614 00:39:54,960 --> 00:40:00,680 Speaker 1: That's I bet, I think. I just I feel like 615 00:40:00,719 --> 00:40:03,160 Speaker 1: a hypocrite because I was just like, just try try 616 00:40:03,239 --> 00:40:05,719 Speaker 1: everything and always be adventurous and try the stuff, and 617 00:40:05,760 --> 00:40:08,600 Speaker 1: I'm like, we turned around immediately on that. Yeah, no, 618 00:40:08,800 --> 00:40:12,000 Speaker 1: I I think it probably would be good in the 619 00:40:12,120 --> 00:40:15,520 Speaker 1: same vein that you can have zucchini brownies and Okay, 620 00:40:15,640 --> 00:40:18,520 Speaker 1: it's just I'm more surprised that I've never heard of this, 621 00:40:18,719 --> 00:40:22,560 Speaker 1: because if you didn't get this impression already, I have 622 00:40:22,640 --> 00:40:27,160 Speaker 1: cooked a lot of cauliflowered things this very weekend. In fact, yes, 623 00:40:27,480 --> 00:40:31,560 Speaker 1: I cooked an uncoth the amount of califlowers and anyone 624 00:40:31,640 --> 00:40:34,480 Speaker 1: on a little bit of a cauliflower bender. Um. Well, 625 00:40:34,640 --> 00:40:36,920 Speaker 1: we'll get to that in just half a second. Uh. 626 00:40:37,760 --> 00:40:40,439 Speaker 1: Other other popular ways to to eat it around the world. 627 00:40:40,520 --> 00:40:44,560 Speaker 1: We already mentioned um India's alibi um. There there's also 628 00:40:44,640 --> 00:40:48,160 Speaker 1: recipes for like roasting it with with tumeric or or 629 00:40:48,280 --> 00:40:52,040 Speaker 1: frying it. Yes, in general, fried vegetables are kind of 630 00:40:52,120 --> 00:40:54,960 Speaker 1: no longer vegetables, but they're so tasty. Yeah, I mean 631 00:40:55,040 --> 00:41:01,200 Speaker 1: this is lightly fried, okay, so that's better him completely fried. 632 00:41:01,320 --> 00:41:08,399 Speaker 1: I guess um Eastern Europe has a thick cauliflower soup 633 00:41:09,040 --> 00:41:11,920 Speaker 1: that it enjoys. Another popular way, The first way I 634 00:41:12,160 --> 00:41:14,360 Speaker 1: ate it after I realized that bill vita was not 635 00:41:14,480 --> 00:41:17,960 Speaker 1: the only way to eat it, was roasted with olive oil, 636 00:41:18,040 --> 00:41:23,640 Speaker 1: vinegar and garlic. And I now that I've tried so 637 00:41:23,800 --> 00:41:28,640 Speaker 1: many ways of eating cauliflower, I love buffalo cauliflower and 638 00:41:29,440 --> 00:41:34,800 Speaker 1: Mexic cauliflower rice. And because it has that similar mouthfield starch, 639 00:41:35,600 --> 00:41:39,960 Speaker 1: You can substitute it for things like potatoes, pizza crest. 640 00:41:40,280 --> 00:41:44,400 Speaker 1: This year, I made um are stuffing at Thanksgiving. Instead 641 00:41:44,400 --> 00:41:46,360 Speaker 1: of using cornbread, I use cauliflower and it was amazing. 642 00:41:46,400 --> 00:41:47,960 Speaker 1: And I'm not the only one that says that I 643 00:41:48,000 --> 00:41:50,719 Speaker 1: had picky brothers and they had loved it. You can 644 00:41:50,760 --> 00:41:55,880 Speaker 1: also make cauliflower steaks. Cauliflower steaks, which I made on 645 00:41:56,040 --> 00:42:01,239 Speaker 1: the weekend excursion of all the cauliflower. Um my, my my, 646 00:42:01,480 --> 00:42:04,279 Speaker 1: Darryl Autry cooking tip of the day. Darryl is a 647 00:42:04,360 --> 00:42:08,120 Speaker 1: dear friend of mine here in Atlanta. Um Uh, if 648 00:42:08,160 --> 00:42:11,200 Speaker 1: you if you roast it sprinkled with some unsweetened cocoa 649 00:42:11,239 --> 00:42:17,120 Speaker 1: powder on top, that sounds it's real good. That sounds 650 00:42:17,239 --> 00:42:20,880 Speaker 1: really good. It's a beautiful flavor combination. So yeah, I 651 00:42:21,000 --> 00:42:23,959 Speaker 1: need to meet this Darrel Autrey. I I agree we should. 652 00:42:24,000 --> 00:42:27,120 Speaker 1: We should definitely have him come hang out. Just give 653 00:42:27,239 --> 00:42:31,759 Speaker 1: me all your cooking tips and cook us food even better. Yeah, 654 00:42:33,520 --> 00:42:37,440 Speaker 1: you really should give cauliflower a chance, because, um it 655 00:42:37,560 --> 00:42:40,960 Speaker 1: has it really is a good healthy vegetable to eat. 656 00:42:41,200 --> 00:42:44,040 Speaker 1: I've found so much stuff to do with this, and 657 00:42:44,239 --> 00:42:48,200 Speaker 1: there's way too much going too. So here's some of 658 00:42:48,280 --> 00:42:53,120 Speaker 1: the highlights. Cauliflower has zero fat, high envitamin C, right 659 00:42:53,160 --> 00:42:56,439 Speaker 1: behind citrus fruit. One cup of cooked cauliflower contains sevent 660 00:42:57,360 --> 00:43:00,920 Speaker 1: of the recommended daily value of vitamin C, and vitamin 661 00:43:00,960 --> 00:43:04,480 Speaker 1: C is good for healing wounds, strengthening your immune system, 662 00:43:05,040 --> 00:43:09,560 Speaker 1: and iron absorption. So that's great, good times there. Yep, 663 00:43:09,880 --> 00:43:13,120 Speaker 1: it's high envitamin K, which is great for bone development 664 00:43:13,680 --> 00:43:17,919 Speaker 1: and the good kind of blood clot formation. Yes, it's 665 00:43:18,040 --> 00:43:22,120 Speaker 1: an anti inflammatory, and it contains coaline which aids in 666 00:43:22,280 --> 00:43:27,040 Speaker 1: brain development. It's also high in full acid fiber to 667 00:43:27,160 --> 00:43:32,680 Speaker 1: help out your digestive track, potassium, and phytochemicals, which preliminary 668 00:43:32,760 --> 00:43:36,120 Speaker 1: research suggests could possibly stimulate the growth of enzymes that 669 00:43:36,239 --> 00:43:40,600 Speaker 1: fight cancer. Cli Fier has a fair amount of glucosinolates, 670 00:43:41,800 --> 00:43:46,960 Speaker 1: naturally occurring organic compounds consisting of sulfur and nitrogen. So 671 00:43:47,080 --> 00:43:51,640 Speaker 1: that's what you're smelling when yeah, when it's cooking. Smell aside, 672 00:43:51,880 --> 00:43:56,400 Speaker 1: glucosinolates have been linked with reduced colon and rectal cancer 673 00:43:56,520 --> 00:44:00,040 Speaker 1: risks by repairing damage DNA and slowing the growth of 674 00:44:00,360 --> 00:44:05,160 Speaker 1: mutated cancer cells. And the way they think this happens 675 00:44:05,520 --> 00:44:08,560 Speaker 1: is um as you prepare, cook and chew your cauliflower. 676 00:44:09,080 --> 00:44:15,960 Speaker 1: The glucosinolates breakdown into compounds and phytochemicals like indols and sulforaphane, 677 00:44:16,320 --> 00:44:19,080 Speaker 1: both of which are particularly interesting to scientists for their 678 00:44:19,120 --> 00:44:24,880 Speaker 1: possible cancer preventing effects. Related note about fluorophane. When consumed regularly, 679 00:44:25,040 --> 00:44:27,879 Speaker 1: it also helps protect the skin against damage from UV 680 00:44:28,120 --> 00:44:33,440 Speaker 1: radiation and lowers your blood pressure. Both indols and sulforaphane 681 00:44:33,760 --> 00:44:37,160 Speaker 1: have been shown to help slow the progression of neurodegenerative 682 00:44:37,239 --> 00:44:41,359 Speaker 1: diseases like Alzheimer's, so they sound like might be something 683 00:44:41,400 --> 00:44:45,920 Speaker 1: you want your diet. Research paper from Teno Nutrition and 684 00:44:46,040 --> 00:44:49,520 Speaker 1: Food Research Institute in the Netherlands called Brassica Vegetables and 685 00:44:49,640 --> 00:44:55,960 Speaker 1: Cancer Prevention Epidemiology and Mechanisms found that glucosinolates in brasca 686 00:44:56,040 --> 00:44:59,640 Speaker 1: vegetables could have a kind of shielding effect against cancer 687 00:45:00,440 --> 00:45:03,400 Speaker 1: um and they reached this conclusion through six cohort studies 688 00:45:03,560 --> 00:45:07,080 Speaker 1: and seventy four case control studies looking at the relationship 689 00:45:07,160 --> 00:45:11,799 Speaker 1: between the consumption of these vegetables, including cauliflower, and cancer risk. 690 00:45:12,680 --> 00:45:16,640 Speaker 1: Six of the case studies found in inverse relationship between 691 00:45:16,800 --> 00:45:19,719 Speaker 1: risk of cancer at all sites, but most importantly in 692 00:45:20,080 --> 00:45:24,360 Speaker 1: long colon rectal and stomach cancers and high which equals 693 00:45:24,440 --> 00:45:29,240 Speaker 1: five servings a week consumption of brasca vegetables. The scientists 694 00:45:29,239 --> 00:45:32,640 Speaker 1: did note that UM other studies should separate more clearly 695 00:45:32,719 --> 00:45:36,919 Speaker 1: the impact of brasca vegetables versus vegetables in general. Yeah, 696 00:45:37,239 --> 00:45:40,120 Speaker 1: but I mean, you know, six is and I mean 697 00:45:40,239 --> 00:45:42,520 Speaker 1: like like that that is a lot of cauliflower consumption 698 00:45:42,840 --> 00:45:47,759 Speaker 1: per week or other Braska stuff. But I mean I 699 00:45:47,880 --> 00:45:50,320 Speaker 1: need Brussels sprouts five times a week. I think I 700 00:45:50,600 --> 00:45:55,120 Speaker 1: hit that goal, especially this week, especially this week because 701 00:45:55,400 --> 00:45:57,799 Speaker 1: again I'm eating all cauliflower all the time right now. 702 00:45:58,320 --> 00:46:00,840 Speaker 1: But in general, brasca vetch stables, there's a lot of 703 00:46:00,880 --> 00:46:06,480 Speaker 1: good stuff in there. UM. A more recent meta analysis 704 00:46:06,560 --> 00:46:09,719 Speaker 1: out of China looking at associations between brasca vegetables and 705 00:46:09,760 --> 00:46:14,839 Speaker 1: breast cancer specifically found evidence that high intake of Crucifer's 706 00:46:14,920 --> 00:46:18,960 Speaker 1: vegetables could significantly reduce the risk of breast cancer, but 707 00:46:19,960 --> 00:46:24,200 Speaker 1: further research was needed to reach a definitive conclusion. And UM. 708 00:46:24,360 --> 00:46:26,399 Speaker 1: Cauliflower could also be a good thing to eat during 709 00:46:26,400 --> 00:46:30,400 Speaker 1: pregnancy since it has essential foldate. According to the c 710 00:46:30,560 --> 00:46:34,120 Speaker 1: d C, this stuff can help prevent feel birth effects 711 00:46:34,160 --> 00:46:37,120 Speaker 1: of the brain and spine. Like spine a bifida. Huh. 712 00:46:38,280 --> 00:46:42,240 Speaker 1: And on top of this, there's research that Crucifer's vegetables 713 00:46:42,400 --> 00:46:47,399 Speaker 1: might help balance your estrogen levels. Yes, okay, so all 714 00:46:47,480 --> 00:46:50,960 Speaker 1: of that in mind. The aggregate Nutrient Density Index score 715 00:46:51,840 --> 00:46:55,520 Speaker 1: rates cauliflower in the top twenty healthiest foods, which is 716 00:46:55,560 --> 00:46:58,080 Speaker 1: determined by the amount of nutrients versus the number of calories. 717 00:46:58,280 --> 00:47:01,600 Speaker 1: And all of that being said, for me, I'm always 718 00:47:01,680 --> 00:47:10,360 Speaker 1: wary of UM research, specifically with cancer complicated UM diseases 719 00:47:10,400 --> 00:47:13,520 Speaker 1: illnesses like that, because there are so many things. Yeah, 720 00:47:14,640 --> 00:47:18,080 Speaker 1: no matter how carefully a study controls for for different factors, 721 00:47:18,160 --> 00:47:21,840 Speaker 1: and and no matter how large a cohort of patients 722 00:47:21,880 --> 00:47:24,960 Speaker 1: being studied, there's there's just a lot going on there. 723 00:47:25,120 --> 00:47:27,920 Speaker 1: And yeah, a lot that we don't understand yet about 724 00:47:28,480 --> 00:47:31,080 Speaker 1: fully understand yet about the human body and in the 725 00:47:31,120 --> 00:47:34,080 Speaker 1: way that different things interact within the human body UM, 726 00:47:34,560 --> 00:47:39,640 Speaker 1: which it's fascinating to me, real scary because you'd think that, 727 00:47:39,760 --> 00:47:41,520 Speaker 1: you know, over the past few thousand years, we would 728 00:47:41,560 --> 00:47:43,960 Speaker 1: have paid special attention to figuring out how this thing 729 00:47:44,040 --> 00:47:46,560 Speaker 1: works out that we're walking around in that kind of 730 00:47:46,600 --> 00:47:51,200 Speaker 1: a big mystery, just yeah, stumbling through. I mean, but 731 00:47:51,239 --> 00:47:52,759 Speaker 1: there's a lot going on is is it's not the 732 00:47:52,760 --> 00:47:55,480 Speaker 1: people are trying um so so yeah, so I guess 733 00:47:55,480 --> 00:47:58,279 Speaker 1: take all that with a grain of salt. Um uh yeah, 734 00:47:58,440 --> 00:48:00,320 Speaker 1: but not too many grains of salt. This is pretty 735 00:48:00,560 --> 00:48:05,959 Speaker 1: um substantial amount of research looking into this. And even 736 00:48:06,040 --> 00:48:11,400 Speaker 1: if it's not the headline that so many scientific papers 737 00:48:11,440 --> 00:48:14,799 Speaker 1: on the rend, cauliflower cure cancer or whatever, it can't 738 00:48:15,600 --> 00:48:20,000 Speaker 1: help maybe, but it's healthy. It's a healthy vegetable. I 739 00:48:20,160 --> 00:48:25,400 Speaker 1: think we can safely say that absolutely. Um again, depending 740 00:48:25,440 --> 00:48:28,320 Speaker 1: on how you prepare it, don't cook out all the 741 00:48:28,400 --> 00:48:32,960 Speaker 1: nutrients and the taste. It has a lovely taste, it does. Yeah. 742 00:48:33,200 --> 00:48:35,160 Speaker 1: So I think that's about all we have to say 743 00:48:35,280 --> 00:48:40,200 Speaker 1: for cauliflower. Yeah. I hope that you're as amazed as 744 00:48:40,320 --> 00:48:44,200 Speaker 1: we were. This is one of those topics, the walking 745 00:48:44,239 --> 00:48:46,719 Speaker 1: into it. Like I I knew, I knew that I 746 00:48:46,760 --> 00:48:51,640 Speaker 1: had had some really good like like cauliflower mash, like 747 00:48:51,800 --> 00:48:54,280 Speaker 1: as a substitute for mash potatoes, and that that was tasty. 748 00:48:54,719 --> 00:48:58,920 Speaker 1: But that's the extent. But I didn't really know that 749 00:48:58,960 --> 00:49:03,359 Speaker 1: I would be talking about frat tolls today like surprisory 750 00:49:03,400 --> 00:49:07,759 Speaker 1: as well. Yeah. Um so yeah, this this is thank you, 751 00:49:07,920 --> 00:49:10,279 Speaker 1: thank you all for coming along with this on this 752 00:49:11,320 --> 00:49:17,520 Speaker 1: journey of learning, this learning journey, this cauliflower trick. Yeah. Um. 753 00:49:17,960 --> 00:49:22,640 Speaker 1: For further thanks to our audio producer for the week, 754 00:49:22,880 --> 00:49:26,160 Speaker 1: Jerry Roland, who is a delight. Also, it's our birthday 755 00:49:26,239 --> 00:49:28,640 Speaker 1: right now, Happy birthday. It's out a birthday when you're 756 00:49:28,640 --> 00:49:31,600 Speaker 1: listening to this, probably no, but it is right now, 757 00:49:31,760 --> 00:49:35,040 Speaker 1: but it is right this very moment um and uh 758 00:49:35,360 --> 00:49:38,759 Speaker 1: yeah um. Hey, hey y'all, if there's something else that 759 00:49:38,840 --> 00:49:42,320 Speaker 1: you would like us to take a trek, a verbal 760 00:49:42,640 --> 00:49:46,279 Speaker 1: podcast trek about, tell us about it. Yeah, you can 761 00:49:46,320 --> 00:49:48,200 Speaker 1: get in touch with us. Do you have an email 762 00:49:48,200 --> 00:49:51,720 Speaker 1: address now? It is food Stuff at how stuff works 763 00:49:51,960 --> 00:49:55,000 Speaker 1: dot com. Yeah. Uh we Also I think have like 764 00:49:55,040 --> 00:50:00,239 Speaker 1: an Instagram account. It's at food stuff I believe, yes, 765 00:50:00,360 --> 00:50:03,200 Speaker 1: that is correct. I'm new to Instagram. So this is 766 00:50:03,239 --> 00:50:06,080 Speaker 1: going to be quite a journey for me, a personal journey. 767 00:50:07,560 --> 00:50:13,920 Speaker 1: Get ready for all the pictures of qualifying institutions. I'm 768 00:50:14,000 --> 00:50:17,080 Speaker 1: looking forward to that and I'm looking forward to hearing 769 00:50:17,400 --> 00:50:20,040 Speaker 1: from you guys. I hope that lots more good stuff 770 00:50:20,239 --> 00:50:20,919 Speaker 1: is coming your way.